Last week I shared our yummy lunch with you. Here’s the recipe for the lemon curd.
This recipe I found at Pauline’s website Uit Pauline’s Keuken (in Dutch).
I’ve made this recipe a couple of times and practice does make perfect. Not that the first time was a failure, but it took much longer for the curd to be ready. When making this for the first time, have patience and don’t have the heat up too high.
- 2 eggs
- 2 lemons
- 200 gr (white) sugar
- 115 gr butter
Wash and zest the lemons. Make sure you don’t zest the white part. Squeeze out all the lemon juice.
Put a large (heatproof) bowl over lightly simmering water. Don’t let the water touch the bowl. Melt butter and sugar together in the bowl and stir through.
Beat the eggs, add the zest and lemon juice. Add this to the butter and sugar and whisk together.
Now keep stirring the mixture with a spoon or spatula until thickened. Similar to a runny yoghurt. The curd will thicken a bit more when cooled and refrigerated.
Pour into a clean jar and keep in the fridge. It will keep for about a week.
I love lemon curd on scones with clotted cream. But it’s also lovely on a slice of bread, with a croissant or put some on homemade panna cotta instead of a fruit jam.
I’ll be sharing another sweet recipe that uses lemon curd as an ingredient soon.